Restaurant style Dal tadka
Yellow split lentils curry
Servings Prep Time
4people 10minutes
Cook Time
Servings Prep Time
4people 10minutes
Cook Time
to pressure cook
for Masala base
for tempering
  1. Wash the three dals and add them to a pressure cooker.
  2. Add 3 cups of water and pressure for three whistles
  3. Leave it to cool after rwmoving from the flame
  4. Meanwhile, mince and chop the peeled onion, tomato, ginger and garlic
  5. Into a pan add the oil and as it heats up saute the onions, garlic and ginger.
  6. As they turn tranlucent add the tomatoes and cook further.
  7. Add salt and reduce the vegetable base.
  8. When the oil starts leaving the sides add the coriander and cumin powder and cook further ( keep stirring)
  9. Release the pressure and add the cooked dal to the masala base.
  10. Stir and mix well and adjust the salt
  11. Simmer till the masala incorporates well into the dal
  12. In a seperate pan add the ghee, cumin and red chilli bits
  13. As they sizzle and heat up add the asafoetida and remove from heat
  14. Add this tempering to the cooking dal. Remove the heat and keep covered for 10 minutes for the temepring flavours to infuse.
  15. Serve garnished with coriander leaves.